Instant Pot Pho

Name: Instant Pot Pho
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: Vietnamese,Asian
Ingredients: 3 pounds beef shanks (soup bones); 1/2 pound beef chuck, stewing beef, or brisket; or 1 pound if the shanks are not very meaty; 2 whole star anise; 1 (3-inch) cinnamon stick; 1 teaspoon coriander seeds; 2 whole cloves; 1 large onion; 1 1/2 ounces (about 2 1/2-inch piece) fresh ginger; 8 cups water; 1 tablespoon granulated sugar; 1 1/2 teaspoons kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fish sauce, or to taste; 1 tablespoon soy sauce, or to taste; 8 ounces rice noodles; 10 to 12 ounces steak, sirloin, flank steak, or top round; 3 cups bean sprouts; 4 green onions, thinly sliced; Cilantro leaves, for garnish; Red chile peppers, Thai bird or Fresno, sliced, for garnish; Hoisin, Sriracha, or chili garlic sauce, for garnish; Sliced jalapeño, fresh mint leaves, sliced radish, lime wedges, optional

A fragrant, subtly spiced beef noodle soup is quickly prepared using an Instant Pot to create a delicious broth in under an hour.

⭐ 4.8 (13 reviews) Prep: 30 minCook: 50 minTotal: 80 minYields: 8 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Vietnamese Asian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Broth:

3 pounds beef shanks (soup bones)
1/2 pound beef chuck, stewing beef, or brisket; or 1 pound if the shanks are not very meaty
2 whole star anise
1 (3-inch) cinnamon stick
1 teaspoon coriander seeds
2 whole cloves
1 large onion
1 1/2 ounces (about 2 1/2-inch piece) fresh ginger
8 cups water
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fish sauce, or to taste
1 tablespoon soy sauce, or to taste

For the Noodle Soup:

8 ounces rice noodles
10 to 12 ounces steak, sirloin, flank steak, or top round
3 cups bean sprouts
4 green onions, thinly sliced
Cilantro leaves, for garnish
Red chile peppers, Thai bird or Fresno, sliced, for garnish
Hoisin, Sriracha, or chili garlic sauce, for garnish
Sliced jalapeño, fresh mint leaves, sliced radish, lime wedges, optional

Instructions

Place beef shanks, soup bones, and chuck in a 6-quart Instant Pot, cover with water, and boil on the highest sauté setting for 5 minutes; drain and discard the liquid, setting the beef aside.
On normal sauté, cook star anise, cinnamon stick, coriander seeds, and whole cloves for about 5 minutes until aromatic.
Add peeled, sliced onion and peeled, chunked ginger with 2 teaspoons of cooking oil to the pot; sauté until lightly charred, then cancel the sauté function.
Return the drained beef and bones to the pot with 8 cups of water, sugar (if desired), 1.5 teaspoons of salt, and pepper. Lock the lid, set to seal, and pressure cook on high for 40 minutes, followed by a 20-25 minute natural release, then vent.
Remove cooked meat, strain the broth to discard solids, shred the cooked beef, and return it to the broth. Stir in 1 tablespoon each of fish sauce and soy sauce, then adjust seasonings.
Simmer the meaty broth, cook rice noodles according to package directions, and thinly slice raw beef across the grain.
Place hot noodles and raw beef strips in each bowl. Top with red and green onions, then ladle hot broth over, and garnish with bean sprouts, cilantro, and sliced chile pepper as desired.

Nutritional Info (per serving)

Calories: 571 kcal

Carbohydrate: 16 g

Cholesterol: 200 mg

Fiber: 2 g

Protein: 80 g

Saturated Fat: 7 g

Sodium: 729 mg

Sugar: 5 g

Fat: 19 g

Unsaturated Fat: 0 g